A raw pu-erh made from naturally cultivated old tea trees, plucked to one bud and two leaves. The high proportion of buds gives it a soft mouthfeel. With prolonged ageing, it develops sweet aromas reminiscent of dried persimmon, dried fig and raisin.
An oolong made from the Rou Gui cultivar; the name refers to cassia cinnamon. True to its name, the tea has a sweet, roasted aroma reminiscent of cinnamon and chestnut, and pairs well with both meals and desserts.
A post-fermented tea loved by nomads of Mongolia and NW China. 'golden flower' mould gives hay and cheese notes over a substantial body, with numerous studies reporting the suppression of sugar absorption and the promotion of fat burning.
A very unusual HOJO original green tea, pan-fired from naturally farmed leaves from old tea trees at 2,100 m in Yunnan. A long finish rivalling raw pu-erh.
A Chinese green tea naturally cultivated without pesticides or fertilisers on Dongting Dongshan. Its sweet floral and citrus-like aromas, refreshing taste and long finish are particularly distinctive.
A smoked-style Lapsang Souchong from native 'Qi Zhong' bushes at ~1,300 m in Tongmu, using only large pines above a set diameter. An elegant fine-Scotch-like aroma.
A menthol note with faint honey and floral aromas. Fully fermented yet with no stuffy odour and a long finish. It is excellent with milk and is also recommended for iced tea.
A white tea made from one bud and one leaf picked from old tea trees naturally cultivated in Yunnan without pesticides or fertilisers. Rich in buds, it has a creamy, smooth mouthfeel and is also ideal for cold brewing.
Made from spring-picked leaves grown on Bodao Shan near the Myanmar border. This rare ripe pu-erh is compressed exclusively from cha tou, the clumps of tea leaves formed by microorganisms during fermentation.
Said to be China's oldest green tea. Early-spring buds hand-picked from seed-grown, naturally farmed bushes on Mengding Shan, Sichuan. Fresh sweet aroma, soft mouthfeel.
